I love sago kheer a lot.. But my husband hates it like anything .So this recipe appears very very rarely in my kitchen. Last week i made this for blogging purpose and enjoyed eating alone
…It was absolutely delicious and i was happy i could make it perfect. I asked my mom & mil for making this payasam. They make this payasam instantly by roasting the sago . So soaking job is not needed..I followed their instructions and the result was , a perfect & delicious payasam.I used nylon variety of sago. U can also use white big ones. For making this payasam with jaggery using white sago (maavu javvarisi), please check
this link..I used sprinklers for decoration as i dint have cashews in hand
INGREDIENTS
1 cup - 200ml
- Sago / javvarisi – 1/4 cup
- Water – 2 cups
- Milk – 1 cup
- Sugar – 1/4 cup (adjust)
- Cardamom powder – 1/8 tsp
- Cashews – few
- Ghee – 1 tbsp
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METHOD
- In a kadai , add a tsp of ghee & roast the sago till it puffs up & turns white..The size will become slightly bigger..Do it in low flame with continuous stirring otherwise sago may be over roasted & burnt..
- In a bowl take the water and cook this sago till it turns transparent. Keep stirring in regular intervals. It took nearly 10-15 mins to cook.Time may vary..
- After all the sago is completely cooked and turns transparent , add sugar. Mix well & boil for few seconds.
- Finally add the milk , cardamom powder & give a boil.Roast the cashews in the remaining ghee & add to the kheer..Serve warm or cold..
This kheer tends to thicken when it cools down.So adjust adding milk accordingly. |
NOTE
- For variations , u can cook the sago directly in milk. It takes more time to cook.But it tastes rich.
- U can also add 1/4 cup of coconut milk before switching off the flame and it make this dessert more tasty..
- If u want to soak the sago instead of roasting, soak it for 2 hours if nylon variety & over night ( around 6 hours) for white big ones..
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